Delightfully Vegan Meatless Meatloaf

Okay, so the past few days I have felt a little blah. Tired. What’s the first thing I do? Consider my diet. What’s missing? IRON!! This prompted a search for some of the best iron-rich food sources for a plant-based diet, which lead to … lentils. You can read more about lentil’s here. This recipe is adapted from The Simple Veganista’s vegetable lentil loaf, and, oh my, did it turn out delicious. I had to tweak a few ingredients due mainly to not having them in my pantry. This recipe was approved by my boyfriend, a connoisseur of meatloaf.

Ingredients:

Loaf

  • 1 cup dry lentils (I used green)
  • 2 1/2 cups water
  • 3 tablespoons flaxseed meal (ground flaxseeds)
  • 1/3 cup water
  • 2 tablespoons olive oil for sauteing
  • 3 garlic cloves, minced
  • 1 large onion, finely diced
  • 1 carrot, finely diced or grated
  • 1 1/4 cup rolled oats
  • 1 tsp garlic powder
  • 1/2 tsp cracked pepper
  • 1 tsp chilli powder (more or less)
  • Sea salt to taste

Glaze

  • 1/2 cup marinara sauce
  • 2 Tbsp pure maple syrup

Instructions:

  1. Rinse lentils and place them in a large pot with 2 1/2 cups of water. Bring to a boil, reduce heat, cover and simmer for 40 minutes. Remove lid and set aside to cool.
  2. Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray or line with parchment paper.
  3. Mix flaxseed meal and 1/3 cup water in a small bowl and place in the refrigerator to set for about 10 minutes.
  4. Place large pan over medium heat and add olive oil. Once oil is hot, add in garlic, onion, and carrots. Saute for about 5 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and add in the rest of the spices.
  5. Using a blender or food processor, blend 3/4 of the lentils. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats and flaxseed meal. Add salt and pepper to taste.
  6. Add mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly.
  7. Prepare glaze by combining marinara and maple syrup in a small bowl. Spread over the loaf and bake for 45 minutes. Remove from heat and cool for 5-10 minutes.
Meatloaf, meatloaf double beatloaf ... I love meatloaf!
Meatloaf, meatloaf double beat-loaf … I love meatloaf!

*Adapted from Simple Veganista

Serves: 5-8

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Vegan Tacos

It’s Taco Tuesday! Growing up, there were many family dinner nights that involved tacos. Here’s my veganized take on an old staple. I even made my own tortillas using Kitchen Nostalgia’s Vegan Crazy Dough recipe. Next time I plan to make my own vegan beef (or maybe try neat meat) , as the meatless product I used was a bit on the processed side.

To Make the Tortillas:

  1.  Use 1/4 batch of Vegan Crazy Dough and divide into about eight portions. On floured surface, roll each portion into a 7-inch, flat circle. You can make these however big or small you want. Portion sizes will vary!
  2. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 2-3 minutes (or more/less) on each side or until lightly browned. Set aside.

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To Make Taco Filling:

Ingredients:

  • 1 cup (or 1/2 package) Lightlife meatless ground beef crumbles
  • 1/2 white onion, chopped
  • 2 whole jalapenos, chopped
  • 16 oz tri-color coleslaw (I used Marketside)
  • sea-salt to taste

Instructions:

  1. Spray nonstick skillet with cooking spray and cook meatless crumbles over medium-high heat until cooked through.
  2. Add chopped onion, jalapeno, coleslaw, mixing well with meat crumbles. Continue cooking over medium-high heat, stirring occasionally for about ten minutes. Salt to taste.
  3. Scoop out filling onto tortilla, and fold like a taco. Eat it!
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Hungry yet?